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Creamy Zucchini Soup

This is a perfect end of summer soup when gardens are overflowing with fresh zucchini. It's easy to double (or triple) so you can cook once and eat twice! This recipe can be modified to your family's taste with both the amount of spices and the ratio of zucchini to cashews. It took us three times to get it right!

Creamy Zucchini Soup
  1. Soak the cashews in water for two hours to soften

  2. Peel and dice the zucchini

  3. Steam the diced zucchini until soft (10 - 15 minutes)

  4. Add the zucchini and cashews to a large pot (or a Vitamix) along with 1/4 cup of water

  5. Blend the soup to a creamy texture using the Vitamix or an immersion mixer, adding additional water if needed

  6. When done blending, taste the soup and add spices to taste.


  • 1 large zucchini

  • 1 cup unsalted cashews

  • salt, pepper, garlic powder to taste

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